Creamy Boursin Risotto with Roasted Broccoli

Creamy Boursin Risotto with Roasted Broccoli

Prep Time: 15 Min
Cook Time: 45 Min 

Yields: 2 - 3 Servings 

What You Need

ROASTED BROC

• 1 Large Broccoli Crown, broken down into medium - large sized florets
• EVOO
• Himalayan Salt & Cracked Pepper 
• Red Pepper Flakes
• Pecorino

RISOTTO

• 5 C Pres. Choice Plant Based Chik'n Broth (See Notes)
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 small Yellow Onion, finely diced
• 1 C Arborio Rice
• 1 C White Wine (I used Sauv. Blanc)
• 3/4 C Pecorino, finely shredded
• 75g Shallot & Chive Boursin, room temp\
• 1/2 Lemon, juice
• Himalayan Salt & Cracked Pepper 
• 2 Green Onions, thinly sliced for garnish
• Chili Oil for Garnish

Notes

• When I decided on this recipe, I realized I had no broth. I whisked 5 cups of water with a tablespoon of vegeta and once heated, seasoned with salt until it was how I wanted it. Great to use in a pinch / emergency.
• Cook time is estimated. I forgot to time everything, so I used the time stamps on my photos to kind of estimate.

Directions

• Bring your broth to a boil and once boiled, reduce to a simmer and leave covered.
• Preheat your oven to 425 F. Toss the broccoli in a mixing bowl with EVOO and pepper flakes. Once coated, transfer to a parchment lined baking sheet and season with salt & pepper. Set aside.
• Let's start the risotto. Begin heating the EVOO, butter, pepper flakes & garlic in a small skillet / non-stick skillet set to about medium. Once heated, let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Continue to stir and cook 5 - 7 minutes until those finely diced onions are softened up. ​

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• Stir in the arborio rice & a good pinch of salt & pepper, and continue to stir in the skillet as the rice toasts for a couple minutes. The grains start to look a bit translucent, that's what you're looking for. Pour in your wine and let the wine simmer until absorbed by the rice. ​

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• At this point, ladle in a scoop and a half of your hot broth and simmer until mostly absorbed, stirring fairly often & adding a pinch of salt with every ladle of broth. Continue adding broth and simmering, repeating until your rice is al dente. In the meantime, add your broccoli to the oven and cook 15 minutes. Flip, and continue until tender-crisp. Garnish with finely shredded pecorino, turn off the oven, and leave the tray in the oven until your risotto is done. The timing should be pretty close.
• When your risotto is al dente, add one last ladle of broth and let this be when you decide whether you want a creamier, saucier risotto or a stiffer one. Once the consistency is where you want it, turn off the heat and fold in the pecorino, boursin, and lemon. Set aside for a couple of minutes before tasting & adjusting your salt / pepper if needed.
• Serve your portions garnished with some of the roasted broccoli, a drizzle of chili oil, a pinch of pepper flakes, more finely shredded pecorino, and a sprinkle of green onion. ENJOY!

HAPPY VEG